Cooking Directions

• Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.
• Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream. 

Ingredients

• 0.5 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground red pepper
• 1.25 pounds skinless, boneless chicken breast halves
• 0.25 cup butter
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 2 green onion, sliced (about 1/4 cup)
• 1 container (8 ounces) sour cream